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[CQB45ACP]

Mean!!!

might be in your neck of the wood in a few year! we can go shooting

I look forward to it.

 

[LiveLife]

It's part of learning the basics and is required in every NEW endeavor. (unless you're really an experienced baker and are just gas-lighting us about being a pure novice... in which case, shame on you! and we won't be fooled again.)

That is true and while I have read the "basics" and "why" sections at the beginning of cookbooks, there are some crucial "tweaking" that were not included in those sections and I only learned from my limited baking experience of past years baking after retirement.

One example I used was browning the butter (You melt butter in pan until bubbling of water steam stops and brown bits like bacon bits form at bottom of pan, then you cool melted butter in the fridge until it is solid again). I have done side-by-side comparison of regular butter vs browned butter and cookie taste and flavor is noticably different. And I did not find this bit of information in those cookbook sections of several that I read.

Oh, and full disclosure. I am not a professionally trained pastry chef, just a home cook who challenged his mom's cooking at 16 and she told me, "Well, then see if you can do better" and I took on a challenge by watching Julia Child and Frugal Gourmet TV shows on PBS ... To make crêpe on Sunday mornings and used Jim Beam to marinate steaks overnight (Yum). I was a chemistry major in college, until I dropped out to join the Army so I know a thing or two about chemical reactions. I have done most of cooking during now approaching 29 years with wife who only knew how to make Kraft Mac & Cheese at 20 years old ... She was shocked that I could make pasta with a mound of flour and cracked egg on our first date. (But looking back, I think she was really the smart one as playing "dumb" got me cooking and she got to relax on the couch. )

While I do "OK" cooking, baking was another story. I dabbled here and there the past 40 years (I am 56), I was never able to make chewy chocolate cookies, moist oatmeal raisin cookies or flaky pie crust. And when I inquired, baking required too "precise" of measurments for this "pinch of this and shake of that" home cook as I hardly use measuring spoons/cups.

When our daughter in her teens baked some awesome cookies, even exotics that took days of preparation, I asked and she looked at me and told me, "Dad, just follow the recipe and make sure the measurements are correct. Sifted flour does not mean scooped flour!"

So yes, I am still a "baking newbie" who can make decent cookies for his wife.

Every place I ever worked in government had an employee’s manual explaining the basics of time & attendance and important functions of various offices.

Significant part of my 26 years working for state of CA was writing those manuals, court compliance corrective action plans, standards policies and procedures/"best practices" manuals (12 volumes) that eventually got adopted state-wide and audit/problem/resolution reports (Average around 100 pages) sent in by HQ as "cleaner" of messed up departments ... I am glad I am retired ... And only brain crunching activity I do now is punching holes on paper and baking cookies for wife - https://www.thehighroad.org/index.p...t-shipped-pricing.902560/page-5#post-12304852

 

[AJC1]

Then my best advice is, you do you and I'll do me and that way the newbies get a variety of options to choose from.
BTW: I don't need excuses for giving my best advice. And won't make any. Ever.

You misinferd my intent. They don't have to spend money, the information is free and easily downloaded.

 

[Mark_Mark]

I look forward to it.

You can shoot my new hobby, Black Powder!

no loading data needed!

 

[CQB45ACP]

You can shoot my new hobby, Black Powder!

no loading data needed!

I have no clue where one can do that around here!

 

[Mark_Mark]

I have no clue where one can do that around here!

in the Woods?

 

[CQB45ACP]

That is true and while I have read the "basics" and "why" sections at the beginning of cookbooks, there are some crucial "tweaking" that were not included in those sections and I only learned from my limited baking experience of past years baking after retirement.

One example I used was browning the butter (You melt butter in pan until bubbling of water steam stops and brown bits like bacon bits form at bottom of pan, then you cool melted butter in the fridge until it is solid again). I have done side-by-side comparison of regular butter vs browned butter and cookie taste and flavor is noticably different. And I did not find this bit of information in those cookbook sections of several that I read.

Oh, and full disclosure. I am not a professionally trained pastry chef, just a home cook who challenged his mom's cooking at 16 and she told me, "Well, then see if you can do better" and I took on a challenge by watching Julia Child and Frugal Gourmet TV shows on PBS ... To make crêpe on Sunday mornings and used Jim Beam to marinate steaks overnight (Yum). I was a chemistry major in college, until I dropped out to join the Army so I know a thing or two about chemical reactions. I have done most of cooking during now approaching 29 years with wife who only knew how to make Kraft Mac & Cheese at 20 years old ... She was shocked that I could make pasta with a mound of flour and cracked egg on our first date. (But looking back, I think she was really the smart one as playing "dumb" got me cooking and she got to relax on the couch. )

While I do "OK" cooking, baking was another story. I dabbled here and there the past 40 years (I am 56), I was never able to make chewy chocolate cookies, moist oatmeal raisin cookies or flaky pie crust. And when I inquired, baking required too "precise" of measurments for this "pinch of this and shake of that" home cook as I hardly use measuring spoons/cups.

When our daughter in her teens baked some awesome cookies, even exotics that took days of preparation, I asked and she looked at me and told me, "Dad, just follow the recipe and make sure the measurements are correct. Sifted flour does not mean scooped flour!"

So yes, I am still a "baking newbie" who can make decent cookies for his wife.


Significant part of my 26 years working for state of CA was writing those manuals, court compliance corrective action plans, standards policies and procedures/"best practices" manuals (12 volumes) that eventually got adopted state-wide and audit/problem/resolution reports (Average around 100 pages) sent in by HQ as "cleaner" of messed up departments ... I am glad I am retired.

The last time I had a steak was the afternoon before my heart attack August 2021. I can still taste that 12 ounce, 35 day dry-aged NY strip. Thank goodness I didn’t ruin it with ANY marinade especially booze.

 

[LiveLife]

But it's the sincere newbies who want to learn and want to start with a solid foundation I do care about and suggesting they start with a "How-To" book and learn the basics by following established procedures before trying to experiment just seems right to me ... Sometimes you can sub a FMJ for a CPL bullet and there's no real difference. Sometimes not.

So true.

And in many ways, I think the "Advanced Reloading ..." threads meant to informally discuss and explore ideas with THR peanut gallery (I am kidding ) may end up being significant for new reloaders compiled into proper chapters cleaned up with updated information as they transition from newbie to novice to seasoned - https://www.thehighroad.org/index.p...-and-discussions.778197/page-11#post-12029676

 

[Mark_Mark]

Looks at this baby! had to send it back to Uberti for a very bad timing on the lock. 5 year warranty.

load data is 25-30 gn of BP, just grease so you don’t chain fire. BP loading is so simple. Spit on the patch and do a dance is the official load data

 

[Mark_Mark]

The last time I had a steak was the afternoon before my heart attack August 2021. I can still taste that 12 ounce, 35 day dry-aged NY strip. Thank goodness I didn’t ruin it with ANY marinade especially booze.

I dry aged at home for a bit… but the waste and shrinkage was not worth it anymore. Whole food does 30 day dry age for $30/lb m. WELL WORTH IT

 

[GeoDudeFlorida]

The last time I had a steak was the afternoon before my heart attack August 2021. I can still taste that 12 ounce, 35 day dry-aged NY strip. Thank goodness I didn’t ruin it with ANY marinade especially booze.

One word: Bison. Look into it

 

[GeoDudeFlorida]

You misinferd my intent. They don't have to spend money, the information is free and easily downloaded.

No, sir, heard clearly and understood. Different advice from different perspectives.
I am allowed to offer what I think is the best advice regardless of other opinions.

 

[LiveLife]

The last time I had a steak ... 12 ounce, 35 day dry-aged NY strip. Thank goodness I didn’t ruin it with ANY marinade especially booze.

When I was 16 and starting to cook, my "frugal" parents only bought CHEAP cuts like chuck or 7-bone roast that I had to trim and they NEEDED marination to be tender for grilling next day.

During our early years of marriage, we economized by using Chuck Eye steaks at the recommendation of a butcher then later I mastered the art of quick grilling Tri-trip with Santa Maria rub. (We have two slicers and slices come out melt-in-your-mouth tender and juice, even with 1/4" hand cut slices after overnight soak in dry rub and fast 20 minute grilling turning every 3-5 minutes)

Now retired, we can afford to eat anything (Prime ribeye is wife's preference) but our grown kids and I still enjoy cheap $5/lb Tri-tip from Safeway.

One word: Bison. Look into it

Yes!

Our son loved "alternate meat" burgers made by a place in Pismo/Grover Beach at the central coast. They did buffalo, emu, you name it. It was pretty good.

 

[GeoDudeFlorida]

So true.

And in many ways, I think the "Advanced Reloading ..." threads meant to informally discuss and explore ideas with THR peanut gallery (I am kidding ) may end up being significant for new reloaders compiled into proper chapters cleaned up with updated information as they transition from newbie to novice to seasoned - https://www.thehighroad.org/index.p...ed-reloading-concepts-and-discussions.778197/

Exactly! The important thing in this thread is, the OP resents being asked for basic, ubiquitous, commonly accepted and discussed information which can be found in seconds by searching the forum. This or any reloading forum. It’s the lack of effort and sheer laziness the OP objects to. That won’t change by putting up a sticky or collating hundreds of posts into a single, cohesive thread. Neither will constantly posting, “Buy a manual,” or, “Download this file,” but it will give the TLDR gang a place to land and filter out the sincere newbies from the lazy gits. Good post!

 

[GeoDudeFlorida]

When I was 16 and starting to cook, my "frugal" parents only bought CHEAP cuts like chuck or 7-bone roast that I had to trim and they NEEDED marination to be tender for grilling next day.

During our early years of marriage, we economized by using Chuck Eye steaks at the recommendation of a butcher then later I mastered the art of quick grilling Tri-trip with Santa Maria rub. (We have two slicers and slices come out melt-in-your-mouth tender and juice, even with 1/4" hand cut slices after overnight soak in dry rub and fast 20 minute grilling turning every 3-5 minutes)

Now retired, we can afford to eat anything (Prime ribeye is wife's preference) but our grown kids and I still enjoy cheap $5/lb Tri-tip from Safeway.


Yes!

Our son loved "alternate meat" burgers made by a place in Pismo/Grover Beach at the central coast. They did buffalo, emu, you name it. It was pretty good.

I had to cook for the family at 8. Mom got real sick and went through a couple years of surgery. My sister didn’t want to deal so she went to live in a comnune up in New York. I had to care for mom, shop, cook, clean, change bandages, sometimes feed her from a spoon for two years. I learned a lot about keeping a budget, stocking a pantry and making good meals from poor ingredients. Dad had to work 70-80 hour weeks - he was a physicist with the Apollo program. Baking is chemistry, straight up. Funny you mention Graham Kerr. I learned a lot from reading his cookbooks but the TV show was pretty much useless. He was always too busy chatting with the audience to talk about the meal.

 

[ballman6711]

I have no clue where one can do that around here!

Look into joining the Isaac Walton League. My father was (and may still be) a member. He used to take me there when I was young, and as I recall it was a nice private (members only) range outdoors. Not a real long range, maybe 100 or 200 yards max, but you could shoot whatever you brought.

chris

 

[Mark_Mark]

I had to cook for the family at 8. Mom got real sick and went through a couple years of surgery. My sister didn’t want to deal so she went to live in a comnune up in New York. I had to care for mom, shop, cook, clean, change bandages, sometimes feed her from a spoon for two years. I learned a lot about keeping a budget, stocking a pantry and making good meals from poor ingredients. Dad had to work 70-80 hour weeks - he was a physicist with the Apollo program. Baking is chemistry, straight up. Funny you mention Graham Kerr. I learned a lot from reading his cookbooks but the TV show was pretty much useless. He was always too busy chatting with the audience to talk about the meal.

Good for you man! when family needed you, you stepped up!

 

[mdi]

FWIW; reloading manuals are just reports of a specific load that an experienced tech tested, using the components and dimensions listed. Not precise formula. Reloading 101 standard practice is to use same or similar components, the same dimensions, with the "starting loads", then if necessary increase powder charged until the results are what the reloader is looking for. Max. loads are determined by SAAMI pressures and should be approached carefully (I have had very few, none?, max loads that were optimum for my guns/needs.).

 

[GeoDudeFlorida]

Good for you man! when family needed you, you stepped up!

I was 8. I wasn't given a choice. But, thanks.

 

[Mark_Mark]

I was 8. I wasn't given a choice. But, thanks.

8? you grow up fast man! hopefully you had a childhood. 8 is too young for those responsibilities

 

[CQB45ACP]

Look into joining the Isaac Walton League. My father was (and may still be) a member. He used to take me there when I was young, and as I recall it was a nice private (members only) range outdoors. Not a real long range, maybe 100 or 200 yards max, but you could shoot whatever you brought.

chris

I’ve thought about that in the past. Good idea

 

[AJC1]

FWIW; reloading manuals are just reports of a specific load that an experienced tech tested, using the components and dimensions listed. Not precise formula. Reloading 101 standard practice is to use same or similar components, the same dimensions, with the "starting loads", then if necessary increase powder charged until the results are what the reloader is looking for. Max. loads are determined by SAAMI pressures and should be approached carefully (I have had very few, none?, max loads that were optimum for my guns/needs.).

I use a lot of max loads that are the best I found. A max load of cfep in 45 acp with a casr 200, a max load of tightgroup same gun, and many more. I test the entire range. The 165 Speer grand slam with a max load of 4064 was the most accurate. Tac has never produced the best results at max with any bulletin 223 or 308 for me. 4227 does best smack dab in the middle of the load range for 308 with a cast 150 but absolutely max in 357 and it's still kinda chunky and dirty.

 

[GeoDudeFlorida]

As late as Speer 14, Blue Dot is listed as a useable propellant for .41 Rem. Mag. Now there is a warning from the manufacturer of that powder not to use it in that caliber. Someone on a budget purchasing a used manual might be in a bit of trouble. There are ups and downs to un-revisable.

https://www.alliantpowder.com/getting_started/safety/safety_notices.aspx#:~:text=acceptable for use).-,Blue Dot® should NOT be used in the,cartridge (all bullet weights).

The Speer Reloading Manual Number 14 is an indispensable tool for any reloader. Many reloaders consider the Speer manual to be "The Bible of Reloading" and it is packed full of how-to information, charts, illustrations, photographs and history. There are over 9000 powder loads, bullet data, detailed ballistics tables, bullet energy and velocity tables, a special techniques sections, problems solving section and much more.

Specifcations:

- Editor: Allan Jones
- Publisher: ATK/Speer
- Cover: Hardcover
- Edition: Number 14
- Published: 2007
- Pages: 1149

I'm sorry but that is REALLY reaching. If a new reloader is so hard up the ONLY manual they can afford is 15 years old, I seriously doubt they can afford large pistol primers or Blue Dot in this market.

 

[CQB45ACP]

in the Woods?

Can’t discharge firearm in the county where I live and much further out yes the woods IF you have permission and know the owner…I have neither.

 

[GeoDudeFlorida]

Can’t discharge firearm in the county where I live and much further out yes the woods IF you have permission and know the owner…I have neither.

We got a couple acres across from a parkland. Can’t cross fence line without it being a felony let alone discharge a firearm. Back of us and across the fire road are private farms. We all get together pretty regular and usually do some plinking. Serious hunting when needed to clear out the coyote and boar hogs. Every once in a while a ranger will show up to remind us about how serious an offense it is to hunt on their property. Kinda funny and sad at the same time.